Lacto-fermented Cucumber Relish

This is the relish that I served with the Gravlax that I posted about earlier.

It is very simple to make, and contains lots of gut-friendly probiotics. It has a pleasant tangy, slightly sour flavour rather than the sharp vinegar flavour that a lot of conventional, vinegar containing relishes have.

Unlike a lot of lacto-fermented relish recipes that you will find, this one does not contain whey or any other starter culture. (most add whey as a starter to get the fermentation going quicker). While this means that this recipe may take a little longer to ferment, whey is not paleo, and is an allergen to a lot of people.

This recipe is not only paleo, it is also AIP friendly.

It is very good with gravlax, but is equally good with any other fish. And it would be perfect paired with hot-dogs, sausages or burgers, or anything else that you want a tangy relish along side.

Lacto-Fermented Cucumber Relish

makes 1 pint-size mason jar full

2 large cucumbers
2 tbsp fresh dill
1 tbsp sea salt

Wash the cucumbers under running water but do not scrub them.

Chop the cucumber finely – the easiest way to do this is to use a food processor.

Chop the dill and mix it into the cucumbers along with the salt.

Pack the mixture into the mason jar, pressing down firmly to extract as much liquid as possible. You want to make sure that the liquid covers all of the cucumber to avoid mold forming. If there is not enough liquid, add a little filtered water until it just comes just above the level of the cucumber.

Cover the jar tightly with a lid, and leave in a warm place for 2-5 days, releasing the lid slightly once each day to allow any gasses to escape.

Start tasting the relish after the second day. It is ready when it tastes tangy and good to you.

Store the finished relish in the fridge. It will keep several weeks (if it lasts that long!), and will gradually get more sour over time. Refrigeration will slow down the fermentation process but will not stop it completely.